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1. Line a 9x5x3-inch loaf pan with foil, leaving about 1 inch foil extending over edges of pan. In a chilled medium bowl combine softened ice cream, softened sorbet, blackberries, and lemon peel. Quickly swirl ingredients together, breaking up berries slightly. Spread in the prepared loaf pan; smooth top to make an even layer. Cover and freeze for 4 to 6 hours or until firm.
2. For shortbread, preheat oven to 325 degrees F. In a large bowl combine flour, brown sugar, and the 1/2 cup ground pistachio nuts. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling together. Shape into a ball and knead until smooth. On an ungreased cookie sheet pat or roll dough into a 9-inch square. Using a fluted pastry wheel or knife, cut dough into 36 squares (1 1/2 inches each), but do not separate. Bake for 20 to 25 minutes or just until bottom starts to turn brown. Cool for 5 minutes. While shortbread is still warm, use the pastry wheel or pizza cutter to recut each square, and trim edges. Transfer squares to a wire rack; let cool.
3. To assemble ice cream sandwiches, remove ice cream mixture from the freezer. Let stand at room temperature for 5 minutes. Using the foil, lift ice cream mixture from pan. Using a long knife and working quickly, cut into eighteen 1 1/2-inch squares. Using a small metal spatula, place an ice cream square on the bottom side of half the cookies. Top each with another cookie, top sides up. If desired, roll ice cream sides in chopped pistachio nuts; pressing lightly so nuts adhere. Wrap each ice cream sandwich in plastic wrap and return to freezer. Freeze for at least 2 hours or until firm.